St. John Frizell’s Sazerac

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Tying for first place in our recent blind Sazerac tasting, Frizell’s straight-shooting recipe calls on a base of Old Overholt rye, complemented with both Peychaud’s and Angostura bitters and a touch of simple syrup. For the absinthe rinse, Frizell uses an atomizer to enhance the ingredient’s aromatics.